Effect of cooking methods on the stability of thiamin and folic acid in fortified rice-Reference-Cited by-同舟云学术

Effect of cooking methods on the stability of thiamin and folic acid in fortified rice

Published:2016-09-04 Issue:2 Volume:68 Page:179-187
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Silveira Carlos Mário Martins¹,Moreira Ana Vládia Bandeira²,Martino Hércia Stampini Duarte³,Gomide Renata Sena¹,Pinheiro Soraia Silva¹,Della Lucia Ceres Mattos¹,Pinheiro-Sant’ana Helena Maria¹

Affiliation:

1. Laboratory of Vitamin Analysis, Department of Nutrition and Health, Federal University of Viçosa, Viçosa, Brazil;

2. Laboratory of Food Analysis, Department of Nutrition and Health, Federal University of Viçosa, Viçosa, Brazil;

3. Laboratory of Experimental Study of Foods, Department of Nutrition and Health, Federal University of Viçosa, Viçosa, Brazil

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/09637486.2016.1226273

Reference40 articles.

1. Micronutrient fortification of wheat flour: Recent development and strategies

2. Bianchini-Pontuschka R, Penteado MVC. 2003. Vitaminas: aspectos nutricionais, bioquimicos, clinicos e analiticos: Vitamina B1. Barueri: Manole. Capítulo. Vol. 7. p. 229–266.

3. BRASIL. Regulamento Técnico para Fixação de Identidade e Qualidade de Alimentos Adicionados de Nutrientes Essenciais; 2012. Available from: http://www.anvisa.gov.br/legis/portarias/31_98.htm

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